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Strawberry blueberry layered cheesecake

A light, refreshing and creamy no bake July 4th inspired recipe for dessert. Layers of chocolate crust, strawberry and blueberries topped with a simple coconut based whipped cream.

Scale

Ingredients

Crust

Layer 1 – red layer

  • 1 cup soaked and rinsed whole cashews (after being soaked and drained the cashews weighed 5 1/2oz)
  • 1 cup fresh strawberries, sliced (5oz)
  • 1/3 cup coconut oil, liquid (2 3/4oz)
  • 1/2 teaspoon vanilla extract
  • 20 drops liquid stevia
  • pinch sea salt

Layer 2 – blue layer

  • 1 cup soaked and rinsed whole cashews (after being soaked and drained the cashews weighed 5 1/2oz)
  • 1 cup fresh blueberries (5oz)
  • 1/3 cup coconut oil, liquid (2 3/4oz)
  • 1/2 teaspoon vanilla extract
  • 20 drops liquid stevia

Layer 3 white topping

  • 1 can of refrigerated coconut milk to get the cream part for the whipped cream topping

Instructions

  1. First make the crust. In a food processor or blender place 1 cup of granola with 2 tablespoons maple syrup.
  2. Pulse together.
  3. Place crust in a 6 inch cake pan (we suggest a springfoam pan)
  4. Press crust into cake pan and set aside as you make layer 1.
  5. In a large blender place all the ingredients for layer 1 – the red layer into the blender.
  6. Blend until smooth.
  7. Pour layer 1 over crust.
  8. Set in refrigerator for 1 hour to set.
  9. Next make layer 2.
  10. In a large blender place all the ingredients for layer 2- the blue layer into the blender.
  11. Blend until smooth.
  12. Remove cake from refrigerator and top first layer with now layer 2.
  13. Set in refrigerator for overnight.
  14. Make sure to have coconut milk can in refrigerator to get the coconut cream part solid.
  15. Next day make coconut whipped cream and remove cheesecake from fridge.
  16. Once whipped cream is ready top off cheesecake with the whipped coconut cream. Set in fridge for a few hours to set.
  17. Once firm to the touch.
  18. Slice and enjoy.

Nutrition